Nothing makes for a delicious breakfast treat quite like a scone, and when it comes to scones, this is the only recipe that you need! My Single Serving Pumpkin Chocolate Chip Scone is not only a delicious, gluten-free and vegan-optional scone recipe, but it’s loaded with creamy pumpkin and sweet chocolate chips, for a flavor combination that is perfect for the fall. Don’t believe me? Make this scone for yourself and see how perfect this flavor combination is!
Friends, we’ve finally reached it: my favorite time of year. It’s officially September, which means that pumpkin season is about to be in full swing, and I truly couldn’t be more excited about it. If you’ve been to my blog in years past, then you may know that my pumpkin recipes are some of my favorite (and most popular!) recipes to date. From my Easy Paleo Pumpkin Bread to my 5 Minute Pumpkin Butter that is WAY better than Trader Joe’s, when it comes to pumpkin, I don’t play around. Which is why I am so excited to be sharing this recipe with you.
This single serving scone recipe has quickly become one of my favorite breakfast recipes that I’ve ever created. Not only is it so simple and easy to whip up in a pinch, but is absolutely delicious, and dare I say, better than those scones that you can get at your local coffee shop. It’s why I’ve created a Peach Walnut version that is perfect for using up the last of your summer peaches, and a simple-yet-never-boring Chocolate Chip version that is perfect for both kids and adults alike.
But back to this scone recipe; if you’re ready to kick off pumpkin season in style, then run, don’t walk to your kitchen and make this recipe ASAP!
What You Need to Make This Warm & Delicious Pumpkin Scone
All you need are 8 simple and easy ingredients to bring this scone to life!
- Rolled Oats / Oat Flour: To keep this scone light and gluten-free, we’re swapping out conventional flour for oat flour. You can buy your oat flour pre-made, or if you’re like me, you can make it yourself in less than 30 seconds with some rolled oats. It’s so easy!
- Brown Sugar: Brown sugar adds the perfect amount of sweetness to this scone, without being overpowering.
- Pumpkin Pie Spice: Pumpkin pie spice is the perfect way to bring out that delicious, pumpkin flavor! It’s warm, sweet, and totally reminds me of crisp and cozy fall nights.
- Pumpkin Purée: Of course, we also need pumpkin purée to achieve this perfect pumpkin flavor. You can find pumpkin purée in the canned goods section of your local grocery stores, and I always recommend stocking up on it this time of year!
- Baking Powder: A touch of baking powder will help this scone rise!
- Butter: You’ll want to use cold butter, in this recipe. That’s the secret for achieving the perfect consistency with this scone!
- Milk of Choice: Any milk works well in this recipe! I use almond milk because it’s my favorite, and what I usually have on-hand, but either dairy milk or non-dairy milk works well, in this recipe.
- Chocolate Chips: Of course, this wouldn’t be a chocolate chip scone without the chocolate chips!
How to Make This Simple & Easy Single Serving Scone Recipe
Making this scone couldn’t be any easier! Simply start by preheating your oven to 350 F and lining a baking sheet with parchment paper. You may need to lightly grease the tray first, so that the parchment paper sticks to it.
Next, prepare your oat flour if making it from scratch, by processing your rolled oats in a blender or food processor. If you’re using pre-made oat flour, you can skip this step!
Add your oat flour to a bowl alongside the cold butter, baking powder, pumpkin pie spice, pumpkin purée, and brown sugar. Mash it together (note: it will be very crumbly!) then, once fully combined, add the milk and mix until a thick dough forms. If the mixture is still crumbly, you can add in more milk until it reaches the desired consistency.
Finally, add your chocolate chips to the dough. Using your hands, form your dough into a round, scone shape and place it on your baking sheet. Sprinkle it with a handful of brown sugar, then bake for 18-20 minutes, until the top reaches a light, golden brown. Then, remove from the oven and enjoy!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
** Photography by Bea Moreno
Ingredients
- ½ Cup Rolled Oats, for oat flour; or, substitute 1/3 cup + 1 tablespoon pre-made oat flour
- 2 Tablespoons Brown Sugar, or replace with coconut sugar!
- ¼ Teaspoon Baking Powder
- ¼ Teaspoon Pumpkin Pie Spice
- 2 Tablespoons Pumpkin Purée
- 1 Tablespoon Cold Butter, cut into small cubes
- 2-3 Tablespoons Milk of choice
- 2 Tablespoons Chocolate Chips
Instructions
- Start by preheating your oven to 350 F and lining a baking sheet with parchment paper. You may need to lightly grease the tray first, so that the parchment paper sticks to it.
- Next, prepare your oat flour if making it from scratch, by processing your rolled oats in a blender or food processor. If you’re using pre-made oat flour, you can skip this step!
- Add your oat flour to a bowl alongside the cold butter, baking powder, pumpkin pie spice, pumpkin purée, and brown sugar. Mash it together (note: it will be very crumbly!) then, once fully combined, add the milk and mix until a thick dough forms. If the mixture is still crumbly, you can add in more milk until it reaches the desired consistency.
- Finally, add in your chocolate chips.
- Using your hands, form your dough into a round, scone shape and place it on your baking sheet.
- Sprinkle it with a handful of brown sugar, then bake for 18-20 minutes, until the top reaches a light, golden brown.
- Then, remove from the oven, let cool, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
This was so easy and delicious, it’s ridiculous! My mixture was nice and combined and not crumbly at all before adding the milk (I think because TJ’s pumpkin is more moist), but I actually added about 2 tbsp unsweetened protein powder to make it crumbly and then added my coconut milk and it worked great. I also used country crock plant based butter to keep it dairy free, and chopped up a Hu salty dark chocolate bar instead of chocolate chips. Definitely recommend that chocolate choice!!
Melissa, thank you so much for this thorough and amazing review! I am so so happy to hear that this recipe turned out so well for you!